John Myers
Creamy Chicken Strips
The perfect creamy chicken strips recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 300 g Mushrooms
- 250 g Carrots
- 150 g Leek
- 150 g Onions
- Oil
- Salt
- Pepper from the grinder
- 1 tbsp Marjoram
- 200 ml Rama Cremefine 7%
- 150 ml White wine
- 1 tbsp Flour
- 300 ml Broth (vegetable, chicken, or clear broth)
- Wash the meat, pat dry and cut into strips. Peel and wash the carrots, halve lengthways and cut into pieces. Peel and dice the onions. Clean the leek, cut into rings and wash. Clean and trim the mushrooms, halve or quarter if necessary.
- Heat the oil in a pan, fry the meat over a high heat while turning. Season with salt and pepper and remove. Put the mushrooms in the hot frying fat and fry them vigorously. Then add the carrots and fry them. Finally add the leek and onions and fry briefly. Dust everything with flour. Pour in the white wine, stock and Cremefine, bring to the boil briefly. Add the meat to the vegetables, add the marjoram and briefly bring to the boil again. Bread dumplings also taste good (see my cookbook).
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